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Thursday, April 28, 2016

As I throw an argument for an nth pasta recipe to be exhibited on The World of Internet Cooking, I'll have you bear with me in some mere beginning notes, a forewarning perhaps. This implementation could be part and parcel of those heirloom recipes you keep tucked away from everyone's eyes but yours, a gem you'll be entirely grateful for the rest of your life. Your welcome.

I clearly believe it's my righteous duty to affix this treasure here. Today. This moment. My good service to you for being so faithful even after the loud clatter of losing more than a dozen followers, what comes to be after Google's change in policy on who can follow whom, how and why. This for the remaining of you that haven't been thrown over, and several ghost readers that drop in and linger, it's yours to archive, pin, take notes and place on your dinner table. A conglomerate of several outline formulae I've bookmarked, not less than a dozen times, and worked on for an aggregate of half a decade. Again, your welcome.

With just a swift few steps most of which are done in a single pan, it contains all the elements of a quality meal and may just end the Dominion of any fashionably complex Red Sauce. Angel hair spaghetti with all the notes of fresh, light, sharp and bite, balancing touches, tastes that weave in and through its entirety, clamoring on to what can only be described as flawlessly perfetto.

Not only does this hit all the right spots for the pasta craver, it may be the antidote to many poorly cooked and oversauced plates of noodles served and experienced throughout the course of your life. Moreover, with the article I include a companion guide on the few don'ts of pastamaking; never overcook pasta; don't drown it in sauce and try not to serve huge portions, which in all fairness is particularly beneficial to the one (ahem) who needs an ease of conscience, every time they go in for second and third helpings.

An excellent almost quicker-than-you-think meal, holding soft scallops with a bite of garlic and enough spots of pepper. Crisp salami to top a terrifically satisfying sauce that could be described as the distant cousin of Alfredo, less the cream, with a more cleaner, brighter feel.

You'd presume that delectably thick juicy bivalves and curlicues of cured seasoned sausage would steal the spotlight from a humble pound of pasta secca. A sprightly drenching of a wine- stock based liquid, emboldened with lemon, completes the same modest bunch, where pasta does inevitably become star, so much that we can fawn over its salient features, al dente firm, lanky thin, enough chew to stand up and thereby respond impressionably well to the whole gamut of texture, flavor and pure awesome.

If I've not put you to sleep by now, I think all this should be taking you up and off the edge, of your chair, and for sure the drudging dinner routine that needed some serious shaking up anyway.

As my argument reaches conclusion, I leave you with today's edit and a few brazen images that beyond a shadow of a doubt brings clarity to the fact that it's a presentation nothing less than spectacular, and proves most definitely it really is a great bowl of pasta.

Arrivederci.

If this isn't viable dinner potential, then I don't really know what is.

About Me

Welcome! My name is Tisa and this is my blog. I'm not a chef. I am the mom who loves to eat and feed her kids, enthusiastically so. No other way to say it in that I love food and anything that has to do with it. It is in this pursuit, I discover, experiment and create meals that are tried and tested gold, modified favorites, as well as new discoveries I tumble upon. Here, I've journaled not only recipes that reflect my heritage, but those that take influence from many parts of our globe.So, stay awhile and thumb through these blessings from my kitchen and be inspired to create a few of your own. Have fun. Joyful cooking!